Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar, and a pinch of fine sea salt. This prevents lumps when added to the liquids.

Warm the milk and cream

Pour the whole milk and heavy cream into a medium saucepan. Warm over medium-low heat until steam rises and small bubbles form around the edges, about 4–6 minutes. Do not boil.

Incorporate dry mixture

Whisk the cocoa-sugar mixture into the warmed milk in a steady stream, whisking constantly to dissolve and avoid clumps. Continue to heat for 1–2 minutes until well combined and hot but not boiling.

Add chocolate

Reduce heat to low. Chop the semisweet chocolate into small pieces (if not already chips) and add to the saucepan. Stir constantly until the chocolate is fully melted and the mixture is smooth, about 2–3 minutes.

Finish and flavor

Remove the saucepan from the heat. Stir in the vanilla extract and adjust sweetness or salt to taste. If you want a spicier profile, whisk in the cayenne pepper here (start with a small pinch).

Ladle the hot chocolate into four mugs (about 1 cup each). Top each serving with a dollop of whipped cream and a small handful of mini marshmallows, or use either topping alone.

Sprinkle each cup with chocolate shavings and a light dusting of ground cinnamon, if desired. Serve immediately while hot.

Leftovers: Cool to room temperature, transfer to an airtight container and refrigerate up to 3 days. Rewarm gently on the stovetop over low heat, whisking to recombine; add a splash of milk if too thick.